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Fennel and garlic barbecued roast pork

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This barbecued roast pork is the perfect main for a family get-together. It’s fast to prep and full of delicious smoky flavour.

  • Serves4
  • Cook time2 hour
  • Prep time10 minutes, (+ 20 mins resting time)
Fennel and garlic barbecued roast pork


  • 6 garlic cloves, crushed
  • 2 tbs fennel seeds
  • 1 tbsp mustard seeds
  • 1.8kg Coles Australian Pork Boneless Leg Roast
  • 3 fennel, trimmed, cut into wedges, fronds reserved
  • 120g pkt Coles Brand Superfood Leaf Blend Salad Bag
  • Coles Bakery Pane Di Casa, to serve

Nutritional information

Per 100g pork: Energy: 1225kJ/293 Cals (14%), Protein: 35g (70%), Fat: 12g (17%), Sat Fat: 4g (17%), Carb: 10g (3%), Sugar: 7g (8%), Dietary Fibre: 5g (17%), Sodium: 162mg (8%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat barbecue to high.
  2. Step 2

    Combine the garlic, fennel seeds and mustards seeds in a small bowl. Season with salt and pepper. Rub all over pork. Place the fennel in a disposable baking tray. Top with pork. Cook pork, using indirect heat, in a covered barbecue for 30 mins. Turn heat down to low. Cook, using indirect heat, in a covered barbecue, for 1 hr 30 mins or until cooked through.
  3. Step 3

    Remove from the heat. Rest, covered with foil, for 20 mins. Serve the pork and fennel with salad mix, bread and reserved fennel fronds.